Lentil & Chickpea Patties


Well we made it to Friday, yay! I hope that where ever you’re reading this post from, the weather is better than 14 degrees! Sometimes the frigid temps are okay, it keeps me indoors and allows me to catch up on cleaning and organizing the mess I’ve been putting off all year, plus I get to play with this blog some more :). I have no interest in even going outsideย  on an adventure – at least not when the wind chill is in the negatives. I’ve been staying productive inside, not sure if it’s because that’s my way of keeping my mind off being bored or because it’s my way of keeping my body moving so I don’t put on too much of a winter coat LOL.ย 

As I mentioned in my previous postย in the winter were all looking for comfort food. Something hearty to keep warm when the weather outside is being weather. While I do enjoy an occasional heavy dish, I tend to find more comfort in healthier, protein packed fare. Normally I wouldn’t share a recipe that wasn’t on my must make again list, but these lentil “burgers” may interest someone else more than me. This recipe was borrowed from “Essential Vegetarian” Cookbook. I found the texture to be grainy and the inside dry. However, the flavor was good! I recommend if you do prepare these, to have some kind of a sauce with them to add moisture. I topped these with hummus which helped a lot in the mouthfeel as well. This recipe suggested a coriander garlic cream as a sauce, I didn’t like that at all with these burgers. I think there is a better alternative to this recipe with the ingredients than in patty form such as a coconut curry or soup.ย 

Lentils are high in protein and fiber, a versatile and nutritious ingredient. A mini version of a bean and part of the legume family, lentils grow in pods and come in a variety of colors such as red, brown and green. They are quick to prepare, and their low cost makes them an accessible form of high quality protein for many people around the world. If you’re looking to take on another version of a veggie burger, these Lentil patties are right up your alley!


Mise en Place:

  • (1) Cup Red Lentils, cooked
  • (2) Yellow Onions, Julienne
  • (1) Tablespoon Tandoori Mix Powder
  • (1) Can Chickpeas, rinsed & drained
  • (1) Tablespoon Fresh Ginger, grated
  • (1) Egg
  • (3) Tablespoons Chopped Flat Leaf Parsley
  • (2) Tablespoons Chopped Cilantro
  • (2) Cups Breadcumbs
  • Flour, for dusting
  • S&P, TT

Method of Prep:

  • In a large frying pan, heat up a tablespoon of oil. Add onion cook until translucent, about 3 minutes. Add the tandoori powder and stir until fragrant, allow to cool.
  • Place the chickpeas, half the lentils, ginger, egg and the onion mixture in a food processor and blend until smooth. Transfer to a bowl and stir in the remaining lentils, parsley, cilantro and breadcrumbs. Refrigerate mixture for 10 minutes.
  • Shape into round patties. lightly toss in flour to coat.
  • Over medium heat, add in some oil to a pan and cook patties 4 minutes on each side or until lightly browned. Serve with choice of sauce.
  • Enjoy!



Lentil & Cauliflower “Rice” Tacos


When in doubt: Tacos! OR put an egg on it… whichever path you choose you will end up happy..I promise.

When I first heard of cauliflower rice I thought that doesn’t even makes sense. Whats crazy about this concept is it looks pretty darn similar to rice once its crumbled up. As for me, I personally think it looks more like cous cous, but we’ll just stick with rice because it sounds better. The technique is quite simple. You just cut up a head of cauliflower into smaller pieces, place it inside a food processor (or robot coupe to all my kitchen speaking folks) and pulse the cauliflower about 10 times or so until you get a crumble. Be careful not to pulse too much or you may end up with dust!

Instead of adding vegetables or other fixins to this “rice”…I decided to use it as a filling for tacos. The cauliflower is my healthier substitution to ground beef that you would use for tacos. Take the seasonings you would use for the taco filling (ie: cumin, cayenne, salt, pepper, etc) and add it into the cauliflower crumble. You don’t have to add in the lentils but you should because they are delicious and a different addition.


Mise en Place:

-1 Cup Lentils, cooked

-1 Head Cauliflower, cut into smaller pieces

-1 Large Yellow onion, small dice

-4 Cloves Garlic, minced

-2 Tablespoons Chili Powder

-1 Tablespoon Cumin

-1/2 Teaspoon Smoked Paprika

-1/2 Teaspoon Cayenne

-Salt and Pepper, TT

-Taco shells and toppings of choice

Method of Prep:

-Prepare the cauliflower “rice” by removing the leaves and bottom stem from cauliflower. Cut the cauliflower into small pieces and process a 1/4 of the batch at a time. Pulse on and off until grated. (You can use a box grater as well if you don’t have a food processor)

-Once the cauliflower is grated, heat a large skillet over medium heat. Add the onions and cook until translucent. Add in garlic and cauliflower. Saute for 3 minutes, stirring often.

-Add in spices and lentils.ย  Mix to combine.

-Continue cooking until cauliflower is tender, approximately 4 minutes.

-Grab some tortilla shells and fill with cauliflower mixture. Top with your favorite taco fillings!



Lentil Bowl



Alright friends I’ve gone MIA this month and apologize for my lack of blogging. This has been a crazy month for me with lots of vacation time and traveling. I took the time off from work and cooking in general, I hope you didn’t miss me too much :). With that said, I”m slowly getting back into the swing of things and am ready to start cooking again at home! Whose ready for some good food??

To start things off on a healthy note, I made this lentil bowl which is my healthier version of a rice bowl. I basically had a bunch of random ingredients left over in my refrigerator from this last week and took what I could and turned it into a vegetarian bowl.ย  My favorite thing about food bowls is you can add whatever the hell you want to make it delicious!

There are 3 phases to making the perfect bowl:

1.) Choose your base- Great suggestions include: Lentils, rice, beans, quinoa, couscous, or mashed potatoes (Yes mashed potatoes).

2.) Add a protein- Whatever kind of meat you love! I enjoy: Tofu, Chicken, pork or all vegetables!

3.) Fixins’- Also known as toppings! I recommend: Mixed vegetables (cooked or raw), salsa, grated cheese, guacamole and lettuce.



Lentil Bowl: Vegan/Gluten Free/Dairy Free

Mise En Place:

-1 Cup Lentils

-3 Cups Water

-1 Red pepper, Julienne

-1 Avocado, mashed and seasoned (with S&P, and a sprinkle of cumin) You may simply dice the avocado if you wish.

-1/2 Small Yellow onion, Julienne

-1 small Tomato, diced Or salsa

-1 Tablespoon Coconut Oil or cooking fat of choice

-1 Teaspoon Cumin

-S&P, TT

-Small bunch Cilantro, chopped


Method of Prep:

-Cook lentils in simmering water until well done. (Approximately 15 minutes stirring often and kept covered)

-Over medium heat, melt oil and saute vegetables 3-5 minutes until cooked. Season with cumin, salt and pepper while cooking.

-Once lentils are cooked, spoon into a small bowl. Top with vegetables (or protein), Add salsa, mashed avocado, cheese and other remaining ingredients.

-Sprinkle with cilantro and dig in!




Lentils & Sausage


I’ve been keeping my meals at home simple and under 30 minutes of cooking time. I’m mentally and physically drained from working so much that I literally have no motivation what so ever in conducting awesome 3 course meals.

This is one of my favorite meals that you can eat at any time of the day. The addition of the fried egg is a must! Just do it.


Active Time: 5 Minutes

Total Time: 20 Minutes

Serves: 2

Mise en Place:

-1 15 Ounce can of Lentils (Feel free to cook your own if you have them on hand in dry form)

-1/2 Yellow Onion, small dice

-2 Garlic Cloves, rough chop

-1 Egg

-1./2 Pack Kielbasa Polish Sausage (or sausage of your choice)

-1 Teaspoon Chili Powder

– 1 Teaspoon Cayenne

-2 Teaspoons Smoked Paprika

-1 Tablespoon Cumin

-Salt & Pepper, TT

Additional Tools:

-Sheet tray


-Oil, butter, or fat of your choice!

Method of Prep:

-Turn oven to 350 degrees and line a sheet tray with foil. Cut sausage into 1/2″ rounds. Place on sheet tray and cook in the oven for 10 minutes. After 10 minutes, turn sausage upside down and cook an additional 10 minutes.

-Heat up a medium pan with fat of your choice. Saute onion and garlic for 2 minutes.

-Add in can of lentils, including the liquid.

-Season with spices, salt and pepper.

-Allow lentils to simmer on medium heat for 15 minutes, stirring often.

-Once sausage is cooked, stir into the lentil mix.

-Fry your egg in a separate pan with fat of your liking in the last 2 minutes of your cooking time. (Don’t forget to season your egg with s&p!)

-Place sausage and lentils in a bowl, top with a fried egg and





Lentil Bobotie


I have no idea what I just made. My house smells fantastic and this dish tastes excellent, good enough for me. I had a bag of lentils I was looking to get rid of so I hopped on the internet to do some recipe searching. I don’t cook with lentils often which is a shame because I love them. I came across the original version for Bobotie which is actually a meat dish from South Africa. This recipe is most commonly made with beef and lamb. I have ground beef but was looking to do something with lentils so I decided to make this a vegetarian dish and replace the meat with green lentils. This recipe is so yummy that I kinda want to go back and make it the real way and see the difference. If you decide to go with the meat version of this recipe, just substitute the lentils for 1 pound of ground beef.


This recipe also has a curry fare to it which makes it all the more wonderful. I think that’s why I enjoy this recipe so much. It’s very versatile and you can incorporate so many alternatives into the recipe to suit your taste or diet. (I don’t understand the mushy bread or egg topping relation to this recipe but I did it anyways.) I happened to have some cornmeal cake batter leftover from yesterdays lunch that I made areapas with. I cooked off a few more (this time plain, no cheese or eggs) and placed a spoonful of the lentil mix on top…it was awesome.


Active Time: 20 MInutes

Total Time: 50 Minutes

MIse en Place:

-1 Cup Uncooked Lentils (I used green)

-3 Slices Bread, crusts removed

-1/2 Cup Soy MIlk

-1 Onion, small dice

-2 Garlic cloves, minced

-3 Tablespoons Vegetable Oil

-3 Teaspoons Yellow Curry Powder

-1 Teaspoon Turmeric

-1 Teaspoon Ground Coriander

-1/2 Teaspoon Ground Cumin

-3 Tablespoons Apple Cider Vinegar

-4 Tablespoons Chutney (See end note)

-1 Tablespoon Worcestershire Sauce

-4 Tablespoons Raisins (Golden work fine)

-1/4 Cup Slivered Almonds

-S&P, TT

Bobotie Topping:

-1 Egg

-1/2 Cup Soy Milk

Other Tools:

-Frying pan

-Sauce Pot

-Baking dish

Method of Prep:

-Preheat your oven to 350 degrees. Spray or grease baking dish.

-Place lentils in a pot with enough water to cover them. Add a pinch of salt and boil the lentils until they are soft. Be careful not to overcook them, they will become mushy. Once cooked, drain and rinse lentils and place in a large bowl.

-While lentils are cooking, soak the bread slices in milk. Mash it up with your hands or fork.

-Saute the chopped onions and garlic in the oil until they are soft. Add in curry powder, turmeric, ground coriander and ground cumin. Cook for about one minute over medium heat, stirring constantly.

-Add the remaining ingredients, the vinegar, chutney, Worcestershire, almonds, raisins salt and pepper. Stir them together until warmed through no more than 2 minutes.

-Add the mashed bread and curry mixture to the lentils and stir everything until it is well mixed.

-Pour the mixture into the baking dish.

-Make the topping by beating the egg and milk together. Pour over Bobotie mix.

-Place dish in the oven and bake for 30 minutes. Make certain the egg and milk mixture has set and it looks great with a few golden tinges here and there.



***Notes: I used the chutney that I had made a while back which worked great. You can also find chutneys at international markets or in the international cooking isle of the grocery stores. I also find that pine nuts work great instead of almonds in this recipe. If your GF you can omit the soggy bread or just substitute a GF bread! If vegan You can go without the topping. This dish is still fantastic without a top!

Serving Suggestions:

This dish is great on its own, however I really enjoyed it with areapas (Venezuelan corn meal cakes). Traditionally when I made arepas I add cheese, jalapenos, scrambled eggs, and black beans with them. I just wanted something to serve with the Bobotie andย  plain cornmeal cakes worked great!